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Ingredientes
- 8 x nappa cabbage leaves - (to 10) Salt as needed
- 1 x pink-edged fish cake (kamaboko)
- 1/2 c. vinegar
- 1/2 c. sugar
- 1 dsh monosodium glutamate (optional)
Direcciones
- Blanch the cabbage in lightly salted boiling water till just softened, about 3 min, then immediately refrigeratein cool water. Drain well and dry the leaves with paper towels or possibly in a salad spinner. Remove the hard core.
- Cut the fish cake lengthwise into halves or possibly thirds, making sure which there is some pink in every piece. Slice into matchsticks.
- On the bottom of a cabbage leaf, place a bundle of 10 slices. Roll up the leaf. If large leaves are used, tuck in the edges as you roll, like a burrito. If small leaves are used, allow the pink part of the fish cake to show at the sides. Continue till all the leaves are filled. Dry with a paper towel after rolling. Place the rolls, leaf tip-side down, on a paper towel-lined platter, cover and chill.
- Combine the vinegar, sugar, 1 tsp. of salt and the monosodium glutamate in a small bowl. Chill.
- To serve, diagonally slice the rolls made with large leaves and stand on a serving plate cut-side up. Pour the dressing over the rolls.
- This recipe yields 20 pcs.
- Yield: 20 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 220g | |
| Calories 412 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 161mg | 7% |
| Potassium 90mg | 3% |
| Total Carbs 101.1g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 100.39g | 67% |
| Protein 0.0g | 0% |
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